How often have we ladies been sent to town to pick up a machinery part?
“Just stop and pick it up, they will know what you need,” are the last words we hear as we take off for town. Sounds simple. The problem is we usually do not have all the information needed and then we feel like dummies. Is it for the right or left side? For what tractor? Do they need the whole unit or just the whatever?
I recently had a similar experience picking up a new vehicle. It had been ordered for a while and when it arrived the men were too busy seeding to get it. I had been told some information the garage would need, but as I expected, lacked some answers.
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I was dropped off at the garage, expecting it to take a few minutes. I soon found out that there were pages and pages to fill out, with decisions to be made on each. Most pages had to go in now, before the vehicle went home.
And of course, sign here, and here and here. I didn’t know all the answers and there was no phone on the tractor that day. I nervously made decisions. There was no backing out on this project because I had no other way of getting home.
Next came a trip downtown, in a garage vehicle, to pick up a new registration, barely making it before the insurance company closed for the day. By now I was squirming, because it was my turn to make supper for the seeders.
Then came all the instructions on how to run all the switches and buttons on this new rig.
Finally, 21/2 hours later, I had finished the job of “quickly and easily” picking up the new vehicle.
Mowing lawns
Looking after a lawn is something I am trying to learn. At the farm we had grass, but not lawn. In town it is lawn. I have learned from Sara Williams in The Saskatchewan Gardener, Spring 1995 issue, and other horticulture articles that:
- It is a mistake to cut the lawn too short. Lawn grasses should be cut to a minimum of two inches (five centimetres) high. Some say the minimum should be three inches (seven cm.) The reason is that closer mowing removes too much of the leaf, reducing the plant’s capability to manufacture food through photosynthesis.
Also, grass blades shade and cool the root system. Closer mowing results in warmer soil and a less
vigorous root system. Grass roots grow best at a soil temperature of
60 F (16 C).
A short cutting will allow the lawn to dry out more quickly. The grass blades aren’t there to protect it from evaporation. You might want to raise the height of the mowing even more during a hot, dry period.
- Mow often enough so that only a third of the total plant height is removed. For example, when it is three inches (seven cm) high, cut it to two inches (five cm). Cutting it back too much all at once can shock the grass, causing it to stunt and turn yellow. If the grass gets too long, cut a little off for the first cut, and then mow again in a few days.
- Keep the mower blade sharp. Bruising the grass with a dull mower results in an unsightly greyish appearance. Because the cut is ragged and uneven, it takes longer to recover, exposing the leaf surface to drying out and disease entry.
- Change mowing patterns frequently to encourage upright growth of the grass blades and to ensure an even cut. If the same pattern is followed at every mowing, wheel lines may appear on the lawn.
Rhubarb fluff pie
A light and tasty rhubarb pie was served at a recent event in our community. Shirley said she had made it for the first time, trying something new from Company’s Coming Pies cookbook.
This is the recipe.
1/3 cup water 75 mL
11/4 cups granulated 310 mL
sugar
31/2 cups thinly sliced 875 mL
rhubarb
1/4 teaspoon salt 1 mL
1/4 oz. unflavoured gelatin 7 g
1/4 cup cold water 60 mL
drops of red food colouring,
if desired
1 cup whipping cream 250 mL
(or one envelope of topping)
1 baked 9 inch (22 cm) pie
shell
Measure first four ingredients into saucepan. Bring to a boil and simmer until rhubarb is cooked.
Sprinkle gelatin over cold water in small dish. Let stand one minute. Add to hot mixture. Stir to dissolve.
Add food colouring to tint pink. Chill until quite syrupy. Stir occasionally as it thickens. Beat cream in small bowl until stiff. Fold into chilled mixture.
Pour into pie shell. Chill.
New cookbook
I’ve been trying some of the recipes in Atco Blue Flame Kitchen’s new 2006 cookbook, Everyday Delicious.
The cookbook contains 152 pages of recipes for main dishes, bowl foods, pizzas and sandwiches as well as side dishes to complement every meal, and of course sweet stuff.
The cookbook may be purchased at more than 60 Atco gas and electric offices throughout Alberta or by calling the order desk toll-free at 800-840-3393.
At a recent TEAM Resources meeting at Barb’s house, Barb, Betty Ann, Jodie and I tested these dishes from the book.
Cranberry coleslaw
1/4 cup mayonnaise 60 mL
2 tablespoons sweet 30 mL
pickle relish
1 tablespoon honey 15 mL
2 teaspoons Dijon 10 mL
mustard
1/4 teaspoon celery salt 1 mL
1/4 teaspoon freshly 1 mL
ground pepper
5 cups coleslaw mix 1.25 L
1/2 cup sliced green 125 mL
onion
1/2 cup diced red bell 125 mL
pepper
1/2 cup dried cranberries 125 mL
To prepare dressing, whisk together mayonnaise, relish, honey, mustard, celery salt and pepper until blended. Combine coleslaw mix, green onions, red pepper and cranberries in a bowl. Add dressing and toss to combine.
Serves four to six.
Mexicali cornbread
1 cup flour 250 mL
1/2 cup cornmeal 125 mL
2 teaspoons baking 10 mL
powder
1/2 teaspoon salt 2 mL
3 eggs
1/2 cup buttermilk 125 mL
1 tablespoon oil 15 mL
1 tablespoon honey 15 mL
1 clove garlic, crushed
(or 1/4 teaspoon/1 mL
garlic powder)
1/2 cup chopped, 125 mL
seeded Roma tomatoes
1/2 cup frozen kernel 125 mL
corn, thawed
1/2 cup thinly sliced 125 mL
green onion
2 teaspoons finely 10 mL
chopped, seeded jalapeno
pepper
1/2 cup shredded 125 mL
cheddar cheese
Combine flour, cornmeal, baking powder and salt in a bowl.
Whisk together eggs, buttermilk, oil, honey and garlic until blended.
Pour egg mixture into flour mixture and stir just until combined. Gently fold in tomatoes, corn, green onion and jalapeno pepper.
Spoon batter into a greased eight inch (20 cm) square baking pan. Sprinkle with cheese.
Bake at 425 F (220 C) for 22-25 minutes or until a cake tester inserted in centre comes out clean. Serve warm.
I used pickled jalapeno pepper because our local store did not have fresh jalapeno peppers in at this time of the year.
Kitchen wisdom
I like all the kitchen wisdom sections in Everyday Delicious. This is one that can be used when making the above recipe.
“In recipes calling for both oil and honey, use the same measuring cup or spoon and measure the oil first.
“The oil will coat the measuring cup or spoon and the honey will not stick to the inside, eliminating the need for scraping out sticky residue. This method also works well when measuring molasses.
“If oil is not called for in the recipe, spray the measuring cup lightly with vegetable cooking spray.”
Triple seed bread
11/3 cups water 325 mL
1/4 cup oil 60 mL
2 tablespoons honey 30 mL
1/2 teaspoon salt 2 mL
2 cups flour 500 mL
2 cups whole wheat 500 mL
flour
1/4 cup skim milk 60 mL
powder
1/4 cup sunflower seeds 60 mL
1/4 cup sesame seeds 60 mL
1/4 cup poppy seeds 60 mL
2 teaspoons bread 10 mL
machine yeast
Place ingredients in baking pan of bread machine according to manufacturer’s instructions.
Select the whole grain bread cycle. Remove baked bread from pan and cool on a rack.
Makes one loaf (2 lb./1 kg).
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send
correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
